Process the potatoes using the #4 cone. Arrange a layer of potatoes and onions on bottom of 4 qt roaster. Add more potatoes and onions in layers. Pour mixture of half and half and sour cream between layers and repeat the process. Season as desired with salt & pepper then cook on medium-click-low until done.

Start with cold skillet. Throw frozen chicken breasts boneless into cold pan. Pour kidney and pinto beans over chicken. Pour picante sauce over beans. Cover with lots of Corn Chips. Cut cheese on #2 cone and top with cheese. Medium, click, low. Leave for 30 minutes or until you are ready to eat!

To make the crust, preheat the oven to 375° F. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a Saladmaster pie pan, and bake for 8 to 10 minutes, or until golden brown. Allow crust to cool.

Transfer the tofu, vanilla, almond milk, and maple syrup to a blender and blend well. Melt the chips in an 8” Saladmaster skillet, and add them to the tofu mix. Blend again. If using, add and blend in Godiva chocolate liqueur.

Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve. If serving as mousse, chill in a bowl in refrigerator until ready to serve.

Sauté the onions and celery with butter. Mix 6 TBLS butter and water in a sauce pan until butter is melted on low. Remove from heat and gently fold in the bread until all are moist and let sit for 10 minutes or until moisture is absorbed.

Use small or large culinary basket or place them in Wok MED – Click – LOW

Melt butter with oil and broth in a 12” gourmet skillet or wok over medium heat. Add Brussels sprouts, chestnuts and sage and cook, stirring often, until heated through, 2 to 4 minutes. Season with salt and pepper. Serve warm or at room temperature.